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SOORT GE-
RECHT
Traditionele berei-
ding
Bereiding met hete
lucht
Bereidings-
tijd [min]
Notities
Rek-
stand
Temp
[°C]
Rek-
stand
Temp
[°C]
Appelgebak (ap-
peltaart)
2 170 2 (links
en
rechts)
160 80-100 In twee cakevormen van 20
cm op een bakrooster
1)
Strudel 3 175 2 150 60-80 Op bakplaat
Geleitaart 2 170 2 (links
en
rechts)
165 30-40 In een cakevorm van 26 cm
Cake, zacht 2 170 2 160 50-60 In een cakevorm van 26 cm
Kerstcake/rijke
fruitcake
2 160 2 150 90-120
In een cakevorm van 20 cm
1)
Pruimentaart 1 175 2 160 50-60
In een broodvorm
1)
Kleine cakejes -
één niveau
3 170 3 140-150 20-30 Op bakplaat
Kleine cakejes -
twee niveaus
- - 2 en 4 140-150 25-35 Op bakplaat
Kleine cakejes -
drie niveaus
- - 1, 3 en
5
140-150 30-45 Op bakplaat
Koekjes/dee-
greepjes - één ni-
veau
3 140 3 140-150 30-35 Op bakplaat
Koekjes/dee-
greepjes - twee
niveaus
- - 2 en 4 140-150 35-40 Op bakplaat
Koekjes/dee-
greepjes - drie ni-
veaus
- - 1, 3 en
5
140-150 35-45 Op bakplaat
Meringues - één
niveau
3 120 3 120 80-100 Op bakplaat
Meringues- twee
niveaus
- - 2 en 4 120 80-100
Op een bakplaat
1)
Broodjes 3 190 3 190 12-20
Op een bakplaat
1)
Eclairs - één ni-
veau
3 190 3 170 25-35 Op bakplaat
Eclairs- twee ni-
veaus
- - 2 en 4 170 35-45 Op bakplaat
Taartjes 2 180 2 170 45-70 In een cakevorm van 20 cm
11
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